In this booklet we're talking all things burger. You'll discover how to make the perfect burger, from mincing the meat and creating tasty relishes to some different burger buns. There are 11 delicious beef, lamb and veal recipes to try. There are even a couple with hidden vegetables, perfect for children.
Simply Magazine
Browse through our beautiful recipe booklets which are produced four times a year with sumptuous seasonal recipes and helpful hints and tips for anyone cooking with beef and lamb. Of course, all the recipes can also be found in the recipes section of the site so that you can save them and use some of our excellent tools.
If you would like the booklet and haven’t managed to get one at your butchers, you can download them all as PDF files here, ready for you to flick through even when you’re offline on your computer or mobile device.
If you have any ideas or feedback on any of the Simply beef and lamb booklets we’d love to hear from you: editor@simplybeefandlamb.co.uk
Simply Summer 2013
It's summer and we're all hoping for better weather than last year's washout! But whatever weather comes our way, you're sure to find a recipe to suit in this latest edition of Simply beef and lamb.
Simply Spring 2013
In this issue we’ve introduced ingredients in our recipes that are flavours of spring such as rhubarb, spinach radishes, peas, leeks and beetroot, to name but a few. Our ‘Take 5’ ingredients section provides recipes with minimum fuss and maximum flavour using only 5 ingredients.
Simply Winter 2012
Covering the festive season, this Winter Simply booklet has ideas for entertaining over Christmas and beyond from wonderful show-stopping recipes for fantastic dining tables to simple, warming weeknight dinners. We have also included a series of recipes focussing in new flavours to take you into the New Year.
Autumn 2012
Here at Simply beef and lamb we have been exploring all that nature has to offer in the harvest season and have bentured into the exciting hobby of foraging! See page 14-15 for our interview with the ecpert, Mark Lloyd and the delicious recipes this has inspired, such as the Lamb, Vegetable and Lentil Soup with Nettles.